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zuni café zucchini pickle strips

Adapted from The Zuni Café Cookbook

Layer them on your cheeseburger or favorite sandwich & enjoy the transformation.

Servings 3 pints
Author Rosemary Stelmach

Ingredients

  • 3 medium sized zucchini (about 1 1/2 pounds)
  • 1 small onion (about 3-4 ounces)
  • 2 tablespoons sea salt
  • 2 cups cider vinegar
  • 1 cup sugar
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons gently crushed mustard seeds
  • 1 teaspoon ground turmeric

Instructions

  1. Wash and trim the zucchini.  Slice them lengthwise into 1/16-inch-thick slices on a mandoline.   Slice the onion very thinly as well. Combine the zucchini and onion in a large shallow glass or ceramic dish.  Sprinkle the salt evenly over top and gently toss to distribute.  Add several ice cubes and cold water to cover.  Stir to dissolve the salt.

  2. Let the zucchini and onion soak in the salty brine.  After about 1 hour, the zucchini strips should be slightly softened.  Drain and pat dry.

  3. Meanwhile, combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a small saucepan.  Simmer for 3 minutes.  Set aside until just warm to the touch.  (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp)

  4. Transfer the zucchini and onion slices to three one-pint glass jars and pour over the cooled brine.  Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini.  Store in the refrigerator for up to 2 weeks.